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Philadelphia Roll Recipe

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4.2 from 20 reviews

The Philadelphia Roll is a classic sushi roll featuring seasoned sushi rice, creamy cream cheese, smoked salmon, and fresh cucumber, all wrapped in roasted nori sheets. This recipe delivers a perfect balance of creamy, smoky, and crunchy textures, finished with toasted sesame seeds for added flavor. Ideal for sushi lovers looking to recreate this popular roll at home.

  • Total Time: 35 minutes
  • Yield: 4 rolls, about 32-40 pieces

Ingredients

Sushi Ingredients

  • 4 cups seasoned sushi rice, cooked
  • 4-6 oz. cream cheese, cut into 8-10 strips
  • 4 oz. smoked salmon, thinly sliced
  • 1 small cucumber, julienned
  • Toasted black sesame seeds, optional
  • 4 sheets nori, roasted

Instructions

  1. Prepare Ingredients: Prepare the seasoned sushi rice, cut the cream cheese into strips, slice the smoked salmon thinly, and julienne the cucumber into thin strips.
  2. Assemble the Rice on Nori: Place one sheet of nori on a bamboo sushi mat, rough side up. Add 1 cup of sushi rice onto the nori and spread it evenly using a rice paddle or spatula, wetting your fingertips to help spread the rice to the edges without tearing the nori.
  3. Add Sesame Seeds: Optionally, sprinkle toasted black sesame seeds evenly over the rice to enhance flavor and texture.
  4. Flip Rice Over: Place a piece of plastic wrap over the rice-covered nori and carefully flip it over onto the bamboo mat so the rice is touching the plastic wrap and the nori is face up on the mat.
  5. Add Fillings: Slightly off-center and close to your side, arrange 2-3 strips of cream cheese, about 1 ounce of smoked salmon, and several cucumber strips in a row along the nori sheet.
  6. Roll the Sushi: Starting from your end of the sushi mat, lift and roll it over the filling, pressing gently while rolling to keep everything tight. Ensure the plastic wrap does not get rolled inside the sushi. Repeat this rolling process with the remaining nori sheets and filling ingredients.
  7. Cut the Rolls: To cut the sushi rolls, either leave the plastic wrap on or remove it. Use a sharp chef’s knife dipped in cold water to slice each roll into 8-10 pieces, cutting 2-3 pieces at a time to maintain clean cuts.
  8. Serve: If the plastic wrap is still on, remove it before serving. Garnish the Philadelphia rolls with a sprinkle of toasted sesame seeds and serve with wasabi, pickled ginger, and soy sauce for dipping. Enjoy your homemade sushi!

Notes

  • Wet your knife before each cut to prevent rice from sticking and to achieve clean slices.
  • If you don’t have a bamboo sushi mat, you can use plastic wrap alone to shape the rolls.
  • Feel free to add a small amount of wasabi inside the roll for additional heat.
  • Use fresh smoked salmon from a trusted source to ensure safety and best flavor when consuming raw fish.
  • The amount of cream cheese can be adjusted based on personal preference for creaminess.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes (for cooking and seasoning sushi rice)
  • Category: Main Dish
  • Method: No-Cook
  • Cuisine: Japanese

Find it online: https://flavorhug.com/philadelphia-roll-recipe/